Operation: Food Rescue

Eugene tosses 40 million pounds of food into the local landfill each year. Half of this food waste comes from homes. The other half comes from commercial food-generating businesses. When food waste goes to the landfill its breakdown creates harmful greenhouse gas emissions.

Food waste is not an issue confined to Eugene. In the United States, an estimated 20-40% of food never makes it to the grocery store – mostly because of excessively strict cosmetic standards. Globally, a third of all the food produced in the world is never consumed.

Food waste creates huge issues both locally and abroad. Luckily, we have solutions and opportunities to change that.

Operation: Food Rescue is an event to highlight the issues around our global food waste epidemic and to draw awareness to food that is wasted throughout the supply chain. This event is an effort to bring people and organizations spanning many sectors together to showcase the simple and fun solutions to reducing food waste at home. Join us at the west Park Blocks Downtown from 6-8pm on Friday, September 8th.

The event will feature speakers focusing on a variety of perspectives in food waste and sustainability. You can learn more about each of the speakers on the bio page.

Additionally, Operation: Food Rescue will include a free community meal with a sampling of dishes made from ingredients that would have otherwise been wasted. One of the main reasons tons of healthful foods end up in landfills is because they’re not considered pretty enough to sell. Food is first-come, first-served to limit food waste! Our partners for the event include:

We are also excited to partner with Wildcraft Cider for this event for a cider garden to relax in while you enjoy food and hear from speakers!

You can also expect to see Willamette Farm and Food Coalition to learn more about their work in food rescue in our community, as well as learn more about how you can prevent food waste from the Love Food Not Waste Veggie Mob.

Want to learn more or get involved? Contact Allie Breyer, at 541-682-5224.